1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1/2 onion, diced
1 potato, peeled and diced
600 mL water
2 mL salt
dash pepper
50 mL frozen peas
40 mL flour
150 mL milk
2 packages chicken bouillon (2 teaspoons)
Directions:
1. Wash and cut vegetables, as directed.
2. Place celery, carrot, onion, potato, water, salt and pepper into a pot.
3. Cover and bring to a boil.
4. Reduce heat and simmer for about 10 minutes, or until vegetables are tender.
5. Add peas and simmer for 5 minutes more.
6. Add milk to flour in a small container, a little at a time, and stir until no lumps remain.
7. Add chicken bouillon to the milk/flour mixture.
8. Slowly stir this into simmering soup, stirring constantly until soup boils and thickens.
9. Serve into bowls.
Ingredients:
1 celery stalk, thinly sliced1 carrot, peeled and thinly sliced
1/2 onion, diced
1 potato, peeled and diced
600 mL water
2 mL salt
dash pepper
50 mL frozen peas
40 mL flour
150 mL milk
2 packages chicken bouillon (2 teaspoons)
Directions:
1. Wash and cut vegetables, as directed.2. Place celery, carrot, onion, potato, water, salt and pepper into a pot.
3. Cover and bring to a boil.
4. Reduce heat and simmer for about 10 minutes, or until vegetables are tender.
5. Add peas and simmer for 5 minutes more.
6. Add milk to flour in a small container, a little at a time, and stir until no lumps remain.
7. Add chicken bouillon to the milk/flour mixture.
8. Slowly stir this into simmering soup, stirring constantly until soup boils and thickens.
9. Serve into bowls.
Chef:
Miss MerkowskyComments: